2 tablespoons instant espresso or 1/4 cup instant coffee granules
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups fat-free hot fudge topping, divided
How to Make It
Preheat oven to 325°.
Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.
Preheat oven to 450°.
Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450° for 10 minutes. Reduce oven temperature to 250° (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.
Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.